If you have a can of beans at home, you can always make something delicious in 1-2-3. I have to admit that I cheated a little today. That is, I actually used a can of red beans and did not cook them in my fabulous pressure cooker. Something I am a big fan of and highly recommend.
You can definitely use chickpeas or other types of lentils and replace the cream with coconut milk, I tasted a similar dish with coconut milk on my wonderful trip to southern India last fall. Since I had another dish with coconut milk on the same menu, I replaced this with cream. Then I used real coconut oil from Kerala, you can use Cocosa or regular rapeseed oil.
BEANS WITH CHILI AND GINGER
2 tablespoons coconut oil
¾ tsp mustard seeds
5-6 curry leaves
1 clove garlic
2 tsp grated ginger
1 dl crushed tomatoes
250 g cooked beans
¾ tsp salt
½ tsp chili powder
¾ tsp ground coriander seeds
1 fresh chili, sliced
½ cup cream or coconut milk
chili rings and 1 tablespoon fresh coriander for garnish
Procedure:
- Heat oil, add mustard seeds and curry leaves. When the seeds pop, add garlic and ginger.
- Stir together and add tomatoes, spices and chili.
- After a couple of minutes, add the cream and bring to a boil.
- Serve with chili rings and fresh coriander as a garnish.
Because of both fresh chili and powder, it becomes strong so it is very good to balance with a little cream or you can serve a delicious mango lassi . Basmati rice , roti or naan are self-described accompaniments.
